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Messages - yeastmaster

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Equipment and Software / Re: Counterflow chiller questions
« on: December 11, 2013, 11:50:17 AM »
I'm jealous of 40 degree chilling water.

That definitely helps a lot.  You probably wouldn't be jealous of me when I'm blowing through propane keeping my boil kettle going in 20-40 below weather!

Equipment and Software / Re: Counterflow chiller questions
« on: December 10, 2013, 03:25:14 PM »
Interesting to read everyone's comments.  My ground water is probably around 40 degrees so I can cool a 5 gallon batch down to 68 degrees fairly quickly (maybe 20-25 minutes).  I usually go agitate my IC every 5 minutes or so.  I wonder if adding some sort of motorized stirrer would work.  Has anyone ever built one?  Is hot side aeration an issue if trying to do something like this.  It would be nice to have something to get a whirlpool in my kettle to try and get some of the trub from getting out into the fermenter.

Equipment and Software / Counterflow chiller questions
« on: December 09, 2013, 12:46:04 AM »
I'm thinking about making or buying a counterflow chiller.  I currently do 5 gallon batches in a 10 gallon kettle (although next year I may move up to a 10 gallon system).  I am currently using a 25 foot immersion chiller and can get the temp to drop pretty quickly if I agitate the chiller as it sits in the wort.

A couple of questions about counterflow chillers.  Is 20-25 feet of copper tubing enough?  How do you separate out the cold break?  Theoretically I am leaving my cold break behind in my kettle when I am using an immersion chiller but it seems to me the break is forming as you chill in the counterflow chiller and will just go into the fermenter.  Is that a problem?

Yeast and Fermentation / Re: Dry Yeast for English Style Barleywine?
« on: December 08, 2013, 10:59:24 PM »
I like S-04 in a lot of English styles.  It is a champ in terms of working hard and dropping out when done....

A big +1 here on that.  I'm a dyed-in-the-wool liquid yeast devotee.
That said, S-04 has never disappointed me when doing a last minute, impulsive brew with no time to 'grow up' my preferred house yeast.
Ans it's great through multiple repitches as well.  I've even repitched S-04 yeast from a barleywine ferment into a mild ale ferment with no issues whatsoever.

I used to pretty much exclusively use liquid yeast as well.  Been switching back to dried yeast for the past couple of years.  My access to viable liquid yeast is somewhat questionable where I live.  I used to have quite a collection of cultures but I started finding it too time consuming to keep up with culture maintenance and getting my cultures started ahead of time.  I'd like to get my culture ranch started again at some point and get culture samples into the deep freeze so I don't have to worry about reculturing them, etc.  Next time I take a trip down to the States (I'm in Alaska) I might have to pick up a couple of fresh cultures to bring back with me.  For now I've been enjoying how easy dried yeast has been.

Yeast and Fermentation / Re: Belle Saison Stats?
« on: December 08, 2013, 08:28:25 PM »
When I racked this over to secondary last week it was down to 1.008 (from 1.060).  I noticed today that there was still some activity in the secondary today.  Can't wait to see where this beer ends up.

Yeast and Fermentation / Re: Dry Yeast for English Style Barleywine?
« on: December 08, 2013, 08:20:31 PM »
Another vote for Nottingham.

How do S-04 and Nottingham compare?

All Grain Brewing / Re: Mash temp for a barleywine?
« on: December 08, 2013, 08:03:51 PM »
I just tapped a Mild done on Wyeast 1728. Highly suggest it for 2nd run. Yum

Nice!  :)

All Grain Brewing / Mash temp for a barleywine?
« on: December 08, 2013, 07:57:48 PM »
I'm planning on doing an english style barley wine as a partygyle (1st runnings barelywine, second haven't decided yet).  I've got some Golden Promise that I am planning on using as my base malt.

What temp range do you think I should be shooting for a barleywine with an OG in the 1.090-1.100 range?  145-148 F to try and get it as fermentable as possible?  How long should I mash?

Yeast and Fermentation / Re: Mangrove Jack's Dry Yeast
« on: December 01, 2013, 03:16:48 PM »
I've used the Workhorse yeast so far in an imperial Stout OG 1.110. It stopped at 1.032. It seems slightly sweet but not bad. I started a maibock on Sunday with the Bohemian Lager yeast. I still don't see any krausen on it. I rehydrated and pitched 3 sachets. The verdict is still out on this one for me.

Sent from my Nexus 7 using Tapatalk 4

I did an IPA with Workhorse.  The beer tastes good but it finished a little high (1.018 from 1.056, 66.7% attenuation).  Curious to see if other people have had similar attenuations with this yeast.

I did a porter with the West Coast IPA yeast and got 77.6% attenuation which I was pretty happy with....

Yeast and Fermentation / Dry Yeast for English Style Barleywine?
« on: December 01, 2013, 01:52:19 PM »
Does anyone have any recommendations for a dry yeast for an English style Barleywine?  Thinking an OG of 1.090-1.100.

Yeast and Fermentation / Re: Belle Saison Stats?
« on: December 01, 2013, 01:44:50 PM »
Here's what I used:

Flocculation: Low
Min. Attenuation: 85%
Max. Attenuation 95%
(yes you read that right This is the only yeast I have used that got to a Final Gravity of 1.000)
Min. Temperature 64*
Max. Temperature 80*

My attenuation so far is 86%  ;D


Yeast and Fermentation / Belle Saison Stats?
« on: December 01, 2013, 01:20:53 PM »
I am fermenting a Rye Saison right now with Belle Saison yeast.  Did a great job in primary and tasted pretty good as I racked it over into secondary.

I can't find it in BeerSmith and I would like to have the right yeast listed in the recipe.  Does anyone have the specs (Attenuation, Temps, flocculation) so I can create the yeast in beer smith?


Ingredients / Re: Rye Malt?
« on: November 09, 2013, 08:50:21 PM »
Thanks for all the comments, that's exactly what I needed.  Not sure if I have access to Denny's yeast.  I'm way up in Alaska and shipping liquid cultures this time of year will likely result in freezing and I doubt there is any in town.

Can't wait to give this a try!

Ingredients / Rye Malt?
« on: November 08, 2013, 11:37:10 PM »
I'd like to try my hand at a rye IPA.  I've never used rye before.  How much of the malt bill should the rye make up?

Equipment and Software / Re: Motorized whirlpool?
« on: February 02, 2013, 03:22:05 PM »
I was wondering if anyone had ever attached a small paddle to a motor to sit over the top of the kettle and stir/form a whirlpool while chilling?

I've kicked an idea like that around in my head from time to time.  Need to address issues like avoiding aeration when it's still too hot, making sure no 'motor goop' (lubricants, etc.) drips into the wort, etc.   Never have gotten around to actually doing anything, though.

I feel like I've seen someone build something like this on some forum somewhere.  I envision a small paddle on a central shaft attached to a motor either directly or by belt all mounted  on a frame that sits over the kettle.  Seems like it would be a fun thing to try and build but that being said it might be a lot easier to just buy a pump and recirculate to make the whirlpool....

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